There are certain basic things in Health & Safety which require to
be checked in the clubhouse - have you done it?
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| FIRST AID KIT |
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| Do you have one? |
Every plave of work should have one and its location known to
all employees |
| Is it regularly maintained? |
The usual problem is that the First Aid Kit is not kept up to
the minimum standards |
| Do you have a list of contents? |
There should be a list kept of what is expected to be ein each
First Aid Kit |
| Should the first-aid box carry any special contents because of
accidents liable to happen at your particular workplace? |
Work in kitchens requires the use of Blue Plasters which
if they come off can be seen in cake mix etc. |
| Do your employees know where the first-aid box is kept? |
The room containing the first aid box should be signed and also
the cubpboard it is kept in |
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| FIRST-AIDER/ COMPETENT PERSON |
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| Do you have a person able to deal with emergencies in your place of
work? |
A person able to take charge of the situation and deal with it
efficiently, knowing the emergency procedures as well as basic first aid.
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| Is there a competent person present - usually having attended a one
day First Response Course in the last 3 years |
Usually the First Response is adequate if the ambulance is
likely to be able to arrive in 10 to 15 minutes |
| OR |
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| Is there a First Aider present - having attended a full 20-hour
First Aid Course in the last 3 years |
A full first aid certificate is necessary if the ambulance is
likely to take longer than 10 minutes. |
| Do your employees know who this person is?They should be
informed somewhere - either on a notice board or on the First Aid Box.
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Staff should be told who the first aider is. |
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| FIRE EXTINGUISHERS |
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| Do you have a list of types and locations? |
There should be a list of all fire extinguishers in the main
office. |
| Are they adequate for the fire risks at your workplace?Free
advice is usually available from the local fire prevention officer |
The choice of which type fire extinguisher is placed where is
essential |
| Are the fire extinguishers checked annually by a reputable
firm? |
Fire extinguishers must be functioning at all times - it is law
that these are checked by a competent person annually. |
| In the kitchen, is there a blue or a black fire extinguisher
and a fire blanket? |
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| In the lounge/ dining room, is there a red fire extinguisher? |
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| Behind the bar, or closely adjacent, is there a black fire
extinguisher? |
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| In the entrance hall, is there a red fire extinguisher? |
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| Note date last checked. |
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| Do your greenkeepers, members, visitors, know what to do in the
event of a fire? |
There should be signs in each room of the clubhouse indicating
what to do in the event of a fire. |
| Is there a Fire Evacuation plan and an assembly point? |
It is essential that all gather at an assemby point so that
'lost soals' can be identified - the assembly point should not impede the
access of the fire brigade |
| If there is Gas used, do you know how to turn off the gas in an
emergency, the evacuation procedure and the emergency number to telephone? |
This should be known, not only to kitchen staff, but anyone who
could be faced with the problem. |
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| WELFARE |
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| Does your messroom have a thermometer on the wall? |
anyone sitting eating, having their breaks, should be
comfortable - 16 degrees C is the minimum temperature |
| Are there toilets and are they regularly cleaned? |
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| Is there a NOW WASH YOUR HANDS sign? |
required by law in an establishment handling food |
| Is there a place for the workers to wash and store their
clothing? |
the hygiene regulations require that the catering protective
clothing be maintained clean and hygienic |
| is there a place for the workers to eat and drink? - a
canteen? |
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| Is it clean and is the hygiene and housekeeping satisfactory? |
it is often easier to employ a cleaner to keep the area clean -
2 hours twice per week is normal |
| Is it warm enough and adequately ventilated? |
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| FOOD HYGIENE |
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| Are cooked meats kept separate from raw meat? |
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| Does the freezer have a thermometer and is the temperature always
below -18ºC |
there should be a record kept of the temperatures on at least a
daily basis |
| Does the refrigerator have a thermometer and is the temperature
always below 5ºC |
there should be a record kept of the temperatures on at least a
daily basis |
| If food is kept hot prior to serving is it kept above
63ºC? |
there should be a record kept of the temperatures |
| Is frozen food delivered in a chilled van at below -12ºC?
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there should be a record kept of the temperatures and food
refused on delivery if this is not maintained |
| Is the dry-food store dry, cool, well-lit, ventilated, vermin proof
and kept clean & tidy? |
it is usual to take out a contract for the control of
vermin |
| Are cupboard and work-surfaces regularly cleaned? |
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| Do those who handle food keep cuts & rashes covered with a blue
waterproof dressing? |
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| Are staff supplied with clean overalls daily? |
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| Have staff been adequately trained in the use of food preparation
equipment? |
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| Have staff attended a Food Hygiene Course? |
this is a one day course which alerts the staff to the risks of
food poisoning etc in catering |
| Are the premises registered with the local Environmental Health
Office? |
if you supply food, you are required by law to be
registered |
| Is smoking banned from kitchen and other food preparation
areas? |
smoking is banned by law in all food preparation
areas |
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